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Like any outdoor plant, bell peppers are not exempt from pests and diseases! Spider mites and aphids are common pests that affect peppers, especially those grown in protected environments.
Learn the best methods for storing bell peppers to keep them fresh and crisp. Get expert tips that include refrigeration and freezing to maximize shelf-life and flavor.
The most recognized Capsicum without capsaicin is the bell pepper, [43] a cultivar of Capsicum annuum, which has a zero rating on the Scoville scale. The lack of capsaicin in bell peppers is due to a recessive gene that eliminates capsaicin and, consequently, the hot taste usually associated with the rest of the genus Capsicum. [44]
Capsicum annuum, commonly known as paprika, chili pepper, red pepper, sweet pepper, jalapeño, cayenne, or bell pepper, [5] is a fruiting plant from the family Solanaceae (nightshades), within the genus Capsicum which is native to the northern regions of South America and to southwestern North America.
A red bell pepper supplies twice the vitamin C and eight times the vitamin A content of a green bell pepper. [12] The bell pepper is the only member of the genus Capsicum that does not produce capsaicin, a lipophilic chemical that can cause a strong burning sensation when it comes in contact with mucous membranes.
Sweet and crunchy bell peppers can be prepared in a variety of ways and their beautiful colors will brighten up any dish. Learn the best way to store bell peppers to make the most of the season's ...
These somewhat flying saucer-like peppers grow to about 1.5 in (4 cm) wide. [1] The flesh inside each pepper is thin, yet crisp. They mature to red from a pale green colour about 90-100 days after the seedlings emerge. [1] The body of the peppers have very little heat, with the wings being sweet and mild. [1]
The fruit of the pepper is infected through the stem giving way to water soaked areas on the fruit that are overgrown by signs of the pathogen which appear as, "white-gray, cottony, fungal-like growth" . The fruit mummifies and stays attached to the stem. [5] P. capsici blight on lower stem of a bell pepper plant.